Delicious, grain free recipe for lemon poppyseed muffins. Low carb, Paleo friendly and suitable for all gut healing diets such as GAPS, AIP and SCD.
I just love lemon poppyseed mini muffins. The lemon flavor, the light fluffiness of the flour, and the gentle crunch of the poppy seeds as you chew makes for a delightfully sweet treat!
This recipe is a recreation of commercial lemon poppyseed muffins, except this one is made with either store-bought or homemade coconut flour. I use a fruit sweetener, but you can also substitute a different one if you prefer. Note that changing the sweetener I’ve suggested in the recipe may make the muffins not legal on some diets.
These bite sized yummies are indescribably good and fast to make too!
The poppyseeds do not need to be soaked as there are too few used per muffin for anti-nutrients to be of concern.
The lemon juice cuts the slight coconut flavor so you really don’t taste it at all. Not that I mind the coconut flavor, but it’s nice to be able to mask it if you want to.
This grain-free recipe is low carb, Paleo-friendly and suitable for gut healing diets such as GAPS, Autoimmune Paleo and SCD.
You simply must try them as they are so very easy to make.
TIP: Having trouble finding a mini muffin pan that is stainless steel? You can use aluminum muffin pans safely! Just be sure to line the pan with unbleached mini muffin paper cups so the batter never touches the aluminum.
If you enjoy baking grain free, here are some other recipes to try:
- Paleo bread
- low carb fried chicken
- coconut flour pizza crust
- Grain free pizza crust made with almond flour
- Paleo blueberry muffins
- Grain free banana muffins
Lemon Poppyseed Muffins Recipe
Delicious, grain free recipe for lemon poppyseed muffins. Low carb, Paleo friendly and suitable for all gut healing diets such as GAPS, AIP and SCD.
Ingredients
- 1/4 cup coconut flour
- 4 eggs preferably pastured or free range
- 1/4 cup date syrup 100% fruit sweetener
- 1/4 cup expeller pressed coconut oil or melted butter
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 Tbl poppy seeds
- 1-3 Tbl fresh lemon juice use more for stronger lemon flavor
- 1 tsp lemon extract optional
Instructions
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Soften coconut oil or butter and blend all ingredients together in a bowl until smooth.
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Fill the mini muffin cups about 3/4 full and bake at 350 F/177 C for about 10-12 minutes.
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Cool for 10 minutes, remove the muffins from the pan and serve.
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Keep on the counter in a sealed container for up to 2 days, then refrigerate for up to a week.
Recipe Notes
Date syrup is a 100% fruit based sweetener that is better to use for cooking than honey. It is also Paleo and suitable for gut healing diets like GAPS.
Butter may be substituted for the coconut oil if desired.
Hi Sarah, I tried to make these last night, but I could not get the ingredients to blend together. When they came out of the oven, all the eggs had sank to the bottom and I had mini baked eggs with poppyseed and coconut on top… very strange! The only thing I can think of is that I made the coconut flour wrong. I bought dried, shredded organic coconut and then put it in my food processor. It did not look anything like the consistency of wheat flour, but I thought it wasn’t supposed to. Any thoughts?
Coconut flour has been “defatted” It’s a by product from making coconut milk. You can’t just grind the coconut. That would be called “creamed coconut”- and be much to fatty to substitute for coconut flour.
These look great! I am going to make them this week! Thanks for sharing your wonderful recipes! 🙂
Tina, lemon zest is a great idea! I will try that the very next time I make these. Thank you for taking the time to share with all of us.
When I used to make the grain version of these I used a couple of tablespoons of lemon zest in each batch in lieu of the lemon juice and got a very satisfying lemon flavor. Maybe that would zing up the lemon taste a bit in this recipe! Thanks so much for your wonderful site, I've gotten so much information and inspiration from it!!
Happy Monday! I am linking up with a Chiles Rellenos Casserole. Thanks for hosting.
I agree .. a little lemon extract might do wonders here. Although, they are fantastic as is too.
I have fresh lemon EVOO, I will try in place of coconut oil.
Another question: Would almond flour work?
Almond flour would not work for this recipe. It would have to be completely reworked as coconut flour and almond flour behave totally differently in baking.
Update, next day…sadly, they have very little lemon flavor. Maybe more lemon zest next time. Lemon oil would probably help too, if I can find an organic version. However, they are moist and tasty anyway.
Hi I made these last night. Didn't have a mini muffin tin so I used a regular muffin tin with paper liners. The recipe makes 12 if you fill them just about a third full each. Took about 14 minutes in my convection oven on 325. I ate one warm and it did not have much lemon flavor (I used 3T juice as well as some zest). Hoping that they'll have more lemon flavor today after having cooled completely and the flavors melding–that sometimes happens. But they were great anyway…I've missed muffins and things like that since reducing grain. Too often the grain free stuff I find is gross. Thanks for this recipe!